This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

It’s not surprising that National Stuffing Day falls on the fourth Thursday of November, because that’s also the day we celebrate Thanksgiving.

Farm Bureau members can share tasty, traditional Virginia foods with the Virginia’s Harvest gift collection, available exclusively from Farm Bureau’s products division. Choose from country ham or gourmet peanuts—roasted and salted or unsalted, butter-toasted or chocolate-dipped—and peanut brittle. Additional products include salted jumbo cashews, butter-toasted pecans and an energy mix of almonds, cashews and raisins.

When winter removes much of the foliage from your garden, you can depend on colorful branches to provide visual interest, according to Augusta County horticulturalist Mark Viette.

Two Virginia farmers’ markets topped the balloting in the annual American Farmland Trust Farmers Market Celebration.

If you use pumpkin pie filling for this soup then there’s no need to add extra spices, said Chef John Maxwell. However, if you use fresh cooking pumpkin or canned pumpkin puree, you can add fresh basil or oregano as well as the seasonings listed in the recipe.

Need to feed a crowd? How often do you get to serve up a blue-ribbon winner? This chili recipe from Chef John Maxwell took top honors in the State Fair of Virginia’s 1996 chili championship.

This year’s National Farmers Market Week, Aug. 7-13, marks the 17th annual celebration of markets and the important role they play in local economies.